Friday, August 7, 2009

Zucchini Harvest

As many of my followers know, my husband has quite the green thumb. We have the biggest zucchini I have ever seen, so I decided to put one (yes one) to good use yesterday. I made 3 different kinds of zucchini bread.

The first was found on
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

**So for one of these I just made it plain, no nuts.

And I made a smaller one with chocolate chips

The next recipe was a little different. I was sucked in by the color of the bread from the original poster. See how yellow it is???

Zucchini Bread

**This one only made one large loaf. I had wanted to make 2 loafs, one plain & one with pecans. So instead I did half with pecans and half without.

The showdown results
Its easy to say the chocolate chip one was the best, I mean it had chocolate chips in it. But the yellow one had a much lighter feel to it. The plain one you could really taste the cinnamon. So I think my winner is the yellow one!

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